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Different Ways in Cooking Sinigang

Sinigangis a Philippinedish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing (water used to rinse rice). The sour soup goes well with rice, the staple food of all Filipinos. Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava,calamansi, kamias, or raw mango among others.If you’re tired of the classic sinigang in tamarind, you may try these recipes to suit your taste buds.

Sinigang na Bangus sa Miso

Ingredients:

1 to 2 lbs milkfish, cleaned and sliced

1 bunch mustard leaves

3 medium tomatoes, quartered

1 pack tamarind soup mix

2 ½ tbsp fish sauce

2 pcs long green chilis

½ cup white or yellow miso

1 medium yellow onion, sliced

2 tbsp cooking oil

6 cups water

Cooking Procedure:

1. Heat the cooking pot, then pour in cooking oil

2. Put the onions when the oil becomes hot, sauté for 2 minutes

3. Add the miso and cook for another 2 minutes

4. Put in the fish sauce and water, stir, and bring to a boil

5. Add the tomatoes and tamarind soup mix. Cook for 5 minutes

6. Put in the long green chilis and milk fish. Cook for 15 minutes in low heat

7. Add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens

8. Transfer to a serving bowl and then serve

Shrimp Sinigang in Kamias

Ingredients:

½ kilo prawn or shrimp, cut the sharp parts, wash and drain

1 cup kamias

1 medium red onion

2 medium tomatoes

1 long green pepper

½ cup kangkong

½ cup okra

Cooking Procedure:

1. In a pot, boil the kamias in 2 cups of water

2. Mash the kamias against the side of the pot when cooked

3. Add onion, tomatoes and pepper

4. Drop the prawns or shrimps. Boil until they turned red or dark orange

5. Add the vegetables and boil for 5 minutes

6. Transfer to a bowl and then serve with steamed rice

The Classic Sinigang na Buto-buto

Ingredients:

2 lbs pork buto-buto

1 bunch kangkong

3 tbsp fish sauce

1 bunch string beans, cut in 2 inch length

2 pcs tomato, quartered

2 pcs siling haba

1 tbsp cooking oil

2 liters water

2 pcs taro (gabi), quartered

1 large onion

1 pack sinigang mix

1 cup okra

Cooking Procedure:

1. Heat the pot and put in the cooking oil

2. Sauté the onion

3. Add the pork and cook until outer part turns light brown

4. Put in the fish sauce and mix the ingredients

5. Pour the water and bring to a boil

6. Add the taro and tomatoes and simmer for 20 minutes or until pork is tender

7. Put in the sinigang mix and siling haba

8. Add the string beans and okra. Simmer for 5 minutes

9. Put in the kangkong, turn off the heat and cover the pot.

10. Serve hot

Sinampalukang Manok

Ingredients:

2 tbsp cooking oil

2 tbsp chopped onions

2 tbsp grated ginger

1 kilo native chicken

2 chicken bouillon cubes

1 ½ liters water

2 cups fresh sampalok

1 cup chopped eggplant

1 cup sampalok leaves

3 pieces siling haba

1 bundle kangkong sliced

Salt and pepper to taste

Cooking Procedure:

1. Heat oil in a cooking pot

2. Saute onions and ginger

3. When the onions become soft, add the chicken and then cook until the color of the outer part turns light brown